Ultimate Mexican Stuffed Chicken Recipes

MEXICAN STUFFED CHICKEN

Steps:

• Preheat Oven to 350° F. / 175° C. In a food processor, pulse the taco shells into a fine crumb. Place in a shallow dish and set aside.
• Butterfly each chicken breast open, cover in plastic wrap and pound thin. Season both sides with salt and pepper and spread 1/4 cup refried beans over the cut side of each breast. Layer 1/3 cup cheese on top of the beans and spoon a tablespoon of the drained green chilies on top of each.
• Roll each chicken breast tightly away from you and secure with 2-3 toothpicks. Bread the prepared chicken in the taco crumbs, pressing evenly on all sides. Place chicken on a baking rack placed over a sheet pan and bake for 35 - 45 minutes or until the chicken reaches an internal temperature of 165° F. / 74° C. Allow to rest 5 to 10 minutes before serving.

MEXICAN STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Line large, rimmed sheet pan with foil. Place wire rack on top of foil. Spray with cooking spray.
• In medium bowl, mix pepper Jack cheese, cream cheese, chiles and 1 tablespoon of the taco seasoning mix. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/3 cup cheese mixture into pocket in each chicken breast. Secure with toothpicks.
• In small bowl, mix remaining taco seasoning mix and the olive oil. Place chicken on rack; brush with oil mixture.
• Roast uncovered 25 to 30 minutes or until stuffing reaches internal temperature of 160°F. Top chicken breasts with mozzarella cheese; bake 3 to 5 minutes or until cheese is melted. Top each breast with green onions and cilantro.

MEXICAN STUFFED CHICKEN

Steps:

• Preheat oven to 350*F Coat a 9x9 inch casserole dish with cooking spray and set aside. Place chicken breast between two pieces of plastic wrap. Pound with a meat tenderizer until flattened to 1/4 inch thick. Do this to all breasts. In a bowl mix 3 Tablespoons butter, pepper jack cheese, sharp cheddar cheese, green onions & green chilies. In another bowl place melted butter. In another bowl mix crushed cheese crackers and taco seasoning. Spoon cheese mixture onto each chicken breast and roll up, tucking sides in if possible. No need to secure with toothpicks. Dip rolled chicken into butter mixture then coat with cracker crumbs. Place chicken into casserole dish. Bake for 40 minutes or until digital thermostat inserted into chicken reads 165*F

MEXICAN CHICKEN & STUFFING

Steps:

• Preheat oven to 350 degrees (f).
• Mix water and margarine in 13x9 baking dish until margarine is melted.
• Stir in the stuffing mix and 1/4 cup of the salsa.
• Arrange chicken over stuffing mix.
• Pour remaining salsa over chicken.
• Bake, covered, for 30 minutes, or until chicken is thoroughly cooked.
• Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

STUFFED MEXICAN CHICKEN

Steps:

• Preheat oven to 350 F.
• Combine bread crumb ingredients in a ziplock bag.
• Dip chicken breast into melted butter then shake in bread crumb mixture.
• Lay chicken pieces flat and put cheese and chopped jalapeno slices on top.
• Fold and fasten with toothpick.
• Place in 13x9 inch baking dish.
• Bake, uncovered for 40 minutes.